Chuck is the author of the published novels: Blackbirds, Mockingbird, Under the Empyrean Sky, Blue Blazes, Double Dead, Bait Dog,Dinocalypse Now, Beyond Dinocalypse and Gods & Monsters: Unclean Spirits. He also the author of the soon-to-be-published novels: The Cormorant, Blightborn (Heartland Book #2), Heartland Book #3, Dinocalypse Forever, Frack You, and The Hellsblood Bride. Also coming soon is his compilation book of writing advice from this very blog: The Kick-Ass Writer, coming from Writers Digest.

He, along with writing partner Lance Weiler, is an alum of the Sundance Film Festival Screenwriter’s Lab (2010). Their short film, Pandemic, showed at the Sundance Film Festival 2011, and their feature film HiM is in development with producers Ted Hope and Anne Carey. Together they co-wrote the digital transmedia drama Collapsus, which was nominated for an International Digital Emmy and a Games 4 Change award.

Chuck has contributed over two million words to the game industry, and was the developer of the popular Hunter: The Vigil game line (White Wolf Game Studios / CCP). He was a frequent contributor to The Escapist, writing about games and pop culture.

Much of his writing advice has been collected in various writing- and storytelling-related e-books.

He currently lives in the forests of Pennsyltucky with wife, two dogs, and tiny human.

He is likely drunk and untrustworthy. This blog is NSFW and probably NSFL.

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Chuck Wendig is a novelist, screenwriter, and game designer. This is his blog. He talks a lot about writing. And food. And pop culture. And his kid. He uses lots of naughty language. NSFW. Probably NSFL. Be advised.

Guess What? Pig Butt

I will now make love to your mouth.

Uhh.

Let’s try that again:

Let my meat make love to your mouth.

Hrm.

Okay, forget all that, what I’m trying to say is, I’m going to give you now three recipes, and these three recipes will comprise your dinner at some point this week. Trust me, you’ll do it. You’ll do it, and you’ll like it. You’ll like it so much, you will give me money. And a gift basket. A gift basket of hookers. Because that’s how good these recipes are. Are you ready to receive my culinary insight? My gastronomical penetrations?

My meat in your mouth?

Step One: Pulled Pork From Pork Butt

Contrary to its name, pork butt — or “Boston Butt” — is not actually the ass-end of the pig. It’s the shoulder. They called it that because they used to store and ship it in barrels called “butts.” Either that, or they thought it was funny. “HA HA HA you’re eating butt,” those randy old New Englanders would say. And then they’d say “pahk the cah in the gah-rage wicked smaht” and “go sox” before throwing tea into a harbor.

Anyway. You’re going to need a big round rumpy-pumpy of pork butt.

Select a pork butt that is around three or four pounds.

Take it. Coat it first with a lacquering of olive oil.

Then coat it with a liberal smattering of:

a) kosher salt

b) chili powder

If you’re so inclined, wrap it up in Saran Wrap. Which, for the record, I am incapable of using. Because seriously, fuck Saran Wrap. The way they package that stuff is for assholes. Foil? I love foil. The cutting teeth of the foil box work as designed. Pull foil, tear down, riiiiip, blammo. Piece of foil. But the cling wrap shit, the teeth are on the opposite side. So you have to tear upwards. And the boxes aren’t sturdy enough for this. They bend and warp and the teeth aren’t sharp enough and the wrap resists, it resists as if it has a mind of its own. By the time I’m done putting Saran Wrap over something so simple as a mixing bowl, I’ve pulled out half the supply of cling wrap and it’s all bunched up over the top and it’s lost any semblance of static cling. I might as well cover that mixing bowl with one of my son’s diapers.

Of course, my wife wields cling wrap like a ninja. She walks over — riiiiiiip — then places then cling film over the bowl like she received training in a Shaolin kitchen somewhere. Lesson: she’s either been training with Buddhist kung-fu cooks or I’m a total dipshit. I’m leaning toward the “kung-fu kitchen” theory.

What I’m saying is, give the pork butt time to absorb the salty chili-ey goodness.

Now go to your grill. Turn that bitch on, then prep for indirect heat. Make sure the grill hangs around 300 degrees. If you have the ability to utilize smoke, that’s your call — for this recipe, I did not. Oh, and if any charcoal purists come over here and try to tell me you can’t do this on a gas grill, I will have my Shaolin wife come karate chop you in your gonads. A good gas grill will serve you well. Like a hound. A hound made of propane and metal and melting fat who breathes fire and chars animal-flesh.

You could probably do this in the oven, by the way. Same deal — 300 degrees.

But seriously: the grill does this better. I’m not fucking around. Don’t think that I am.

Anyway.

Get your pork butt HA HA HA HA HA butt. Just shut up. Shut up and go get it. Take it. Put it on the grill — indirect! not over flame! — and then close that bad bitch up.

Come back in five hours.

Step Two: The Roasted Red Pepper Sauce

This is not a red pepper coulis, exactly, but fuck it, you can call it that and I won’t tell. I won’t sick the gourmand police on you. Foodies will not descend from helicopters to punch you in the mouth.

You’re going to need some things for this.

You’re going to need one sweet onion.

You’ll need one large or two smaller tomatoes.

Then you’re going to need a fuckload of sweet peppers. (A fuckload is equal to one pound.)

Red, yellow, orange, whatever. I like the little guys, but your mileage may vary.

Pre-heat oven to 400 degrees. Chop coarsely. Curse while doing so. Call someone’s mother a “whore-biscuit” or “canker-nipples.” While disparaging someone’s mother, also be sure to remove the seeds from the tomato and the peppers because, ew. Who wants to eat a bunch of seeds? Squirrels, that’s who. And I assume you’re not a squirrel. If you are, and you’re all up in my blog chewing the wiring and depositing your foul little squirrel pellets in the programming, I will shoot you with my .410, which is my squirrel-killing gun. And it’s also my chicken-killing gun, just in case you’re one of those. Because chickens are dickheads.

Put all this stuff in a roasting pan over foil, get it good and lubed up with olive oil, and then liberally sprinkle with some salt and some Herbs de Provence. Yes, seriously. Hush up and do it, for Chrissakes.

Put in oven for one hour, or until you start to see the peppers darken around the edges.

While cooking, stand around, smelling that smell. Mmm. So good. Rub yourself. Just a little bit. Not to be gross or weird or anything. Gentle circles. Mmm. Yeah. So nice.

Ding. Hour’s up.

Veggies out of the oven, let ’em cool, then pop ’em in a mixing bowl.

Get your immersion blender, penetrate the sauce with your whirring doom-stick, and blend the shit out of those veggies. Metaphorically. The veggies should contain no actual shit. If it does, then you need to check yourself. You need to say, “What’s wrong with me? Why did I put feces in my food? Why did I sabotage myself again? I’m not a success. I’m my own worst enemy. This is why my wife left me.”

When you blend, you don’t need to blend it to a complete slurry. I like it with some pieces of pepper still floating around. Give it a little texture. Your call, though. You do what you like. It’s your sauce.

Option #2: CREAMED CORN. Chop up one small sweet onion or a handful of shallots and put ’em in a skillet to soften them in butter — dice up a couple-few cloves of garlic in there, too. Throw the corn in there after about five or ten minutes (when onion is beyond translucent and nice and soft). Milk the cob, too. (Pork pulled from pig butt? Milk the cob? Meat in mouth? No wonder they call it food porn.) By milking the cob, I mean, scrape your knife down the cut cobs and get the rest of that “corn juice” out of there. Into this goes salt, pepper, and whatever herbs you have laying around. Oregano and parsley are nice here. But you could go with those Herbs de Provence, again, since you’re lazy and you already have them within reach of your greasy hands. Then mix in there two TBsps of creme fraiche again. Or sour cream. You pedestrian.

Sticking The Landing

Remove pork from grill. It will be crispy on the outside and unctuous on the inside. Pull it apart with your mind. Barring an unforeseen lack of psychic powers: tongs and fork.

I wish my wife liked pork, because her auntie makes carne that would make vegan roast Porky Pig on a spit.

Choose Your Own Adventure – my nickname for New Orleans. Should I turn right on Decatur. You’ve walked into a voodoo cookout. You’re now a voodoo priests zombie lawn boy. Turn left on Decatur. You are hounded by a 6’2 tranny hooker. You lose your temper with a drunk hipster and spend the night in jail, passed out on a bed of puke marinated Mardis Gras beads.

I have a secret to share with you. I have told no one else because it would mean admitting to a) my own saran wrap issues and b) that I know my way around a Wal-Mart. So keep it between us, k? Go with the the “Great Value” plastic wrap in the white box with the cheap blue lettering. It will not bunch or twist, and if I can tear it off and apply it to a bowl, so can you.